After our lecturer look over our research and reports, they had recommended us to proceed with Dry Chic Kut Teh as this product might have a bigger opportunity in the market because dry chic kut teh is rarely found halal and has not been found in the market in RTE.
After finalized which product to study, we are going to proceed with the Gold Standard.
The original concept of Dry Chic Kut Teh is from Bah Kut Teh.
Bah Kut Teh direct translate as "meat bone tea" is a famous dish for Chinese in Singapore and Malaysia, traditionally it consist pork meat cooked in a broth of herb and spices served with rice originated from Klang, Selangor, Malaysia.
Since traditional bah kut teh is not halal as it contain pork meat, so chicken was used to replace pork, and the soup is concentrated till dry so that the product can be easier to handle as a ready to eat meal besides dry chic kut teh can be more flavorful.
To come out with our gold standard for Dry Chic Kut Teh, we had tasted few famous brand of Bah Kut Teh pre-mix herb and from the discussion in our group we had decided to choose Kee Hiong Chic Kut Teh as most of us prefer it's taste and aroma and it is halal certified.
To study the gold standard, we had used two method which is gold standard development flow and sensory analysis.
With gold standard development, we had tried the recipe with different percentage of oyster sauce, dry squid and also ratio of soup and water for the flavored rice.
After that we had invited panelist for our sensory analysis and choose the most preferable sample.
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